Bring a pot of water to the boil. Put the chocolate and butter in a bowl and put it over the top of the pot to stirring continuously until melted, shiny and smooth. Make sure that there is enough water in the pot to surround the bottom of the bowl or the chocolate will go funny. The easiest way to test this is before you put the ingredients into the bowl, put the bowl on the pot and lift up, looking to see if there is water on the bottom. If there is none, add more to the pot.

Step 2

Place the vanilla into the chocolate and continue stirring until mixed and remove from heat. Now place in the egg yolks bit by bit and stir until everything is well combined. Set aside to cool slightly.

Step 3

Now pour the sugar into the egg whites. Beat with an electric mixer until stiff and you can turn the bowl upside down without it falling out. This may take awhile as you are using a large amount of egg whites, but be patient it will work.

Step 4

When the chocolate is luke warm carefully pour it into the egg whites and fold gently until combined. Refrigerate until set.

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.